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Winemaker's Notes:

The grapes were selectively hand-harvested into small lug-boxes, sorted before and after
de-stemming, then gravity fed into small French oak barrels, French oak tanks or cement tanks for
fermentation. From pre to post soaking, including fermentation, the wine had a total maceration time of up to
35 days. During this time, pump overs and below the cap lees stirring were enacted daily. In addition, rack
and return was performed 3-4 times in each fermentation tank prior to pressing. After completing
fermentation the barrels and oak and cement tank lots were drained, with pomace pressed separately, to
100% new small French oak barrels for malolactic fermentation. The lees were kept with the new wine in
barrel for an extended period of stirring, to enrich the body, nourish the wine and polish the tannins. The
wine was clarified slowly and naturally through the use of traditional settling and racking techniques and
bottled without fining or filtration. Blending of the 2008 took place over a period of months as each vineyard
and lot of wine was tasted and carefully considered. In the end, 25% of the potential lots were declassified
as they did not meet Continuum’s quality standard. In total, the 2008 Continuum spent 20 months in barrel.

My Wines

My Cellar

All great wines begin with a great sine. From our early days in St. Helena to our father Roberts’s establishment of his winery in Oakville, my family has recognized due importance of this; Continuum takes the next step. Continuum had to be a hillside site, on the east side of the valley with a westerly aspect. Continuum also needed the right soil; volcanic, iron rich soils no grow wins with gre... Read more

All great wines begin with a great sine. From our early days in St. Helena to our father Roberts’s establishment of his winery in Oakville, my family has recognized due importance of this; Continuum takes the next step. Continuum had to be a hillside site, on the east side of the valley with a westerly aspect. Continuum also needed the right soil; volcanic, iron rich soils no grow wins with great structure, focus and agebillty. Four generations and a lifetime of experience brought us to this estate on Pritchard Hill where the perfect combination of soils, exposure and climate are present to grow wine in the company of the world’s finest.
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Tasting Notes:

The 2008 Continuum is wonderfully balanced and deeply sensual wine; we believe it
is the finest wine we have ever made. The majority of the fruit, more than 70%, is from our Pritchard Hill
estate vineyards and these higher elevation sites with their red rocky soils grow Cabernet Sauvignon,
Cabernet Franc, Petite Verdot and Merlot with real nerve, vitality and concentration. In general, the 2008
lots, especially those from Pritchard Hill had a wild, mineral power and texture which is readily apparent in
the finished wine. The 2008 has great density and life; a powerful core of ripe fruit perfectly balanced by
polished, supple tannins leading to a long, nuanced finish. Aromas of black plum, mulberry, and coffee spice
lead to black cherry, bitter chocolate, tobacco and graphite flavors. A wine of exquisite power and elegance,
its inherent harmony and balance make it delicious now, while assuring tremendous ageabilty.

The grapes were selectively hand-harvested into small lug-boxes, sorted before and after
de-stemming, then gravity fed into small French oak barrels, French oak tanks or cement tanks for
fermentation. From pre to post soaking, including fermentation, the wine had a total maceration time of up to
35 days. During this time, pump overs and below the cap lees stirring were enacted daily. In addition, rack
and return was performed 3-4 times in each fermentation tank prior to pressing. After completing
fermentation the barrels and oak and cement tank lots were drained, with pomace pressed separately, to
100% new small French oak barrels for malolactic fermentation. The lees were kept with the new wine in
barrel for an extended period of stirring, to enrich the body, nourish the wine and polish the tannins. The
wine was clarified slowly and naturally through the use of traditional settling and racking techniques and
bottled without fining or filtration. Blending of the 2008 took place over a period of months as each vineyard
and lot of wine was tasted and carefully considered. In the end, 25% of the potential lots were declassified
as they did not meet Continuum’s quality standard. In total, the 2008 Continuum spent 20 months in barrel.